Ruth Atkinson Kendrick's Discussions (125)

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Discussions Replied To (106)	Replies	Latest Activity
"Thanks Kerry. I just ordered one." Ruth Atkinson Kendrick replied Jan 31, 2011 to Soft brush for chocolate	2	Jan 31, 2011 Reply by Ruth Atkinson Kendrick
"Bite the bullet and get a Savage. I have 3 of them and wouldn't use anything else. I…" Ruth Atkinson Kendrick replied Jan 13, 2011 to Tempering machine with a wheel/dispenser	21	Mar 29, 2011 Reply by Lana
"Like Kerry, I am confused with your term Couveture chocolate. If it doesn't need te…" Ruth Atkinson Kendrick replied Dec 29, 2010 to Enrobing Advice	15	Oct 19, 2012 Reply by Stefano
"Dept of Ag tells me that I have to sell by weight, not piece. I get around this by…" Ruth Atkinson Kendrick replied Dec 9, 2010 to Pricing in weight opposed to per piece?	6	Jan 11, 2011 Reply by Casey Hickey
"I like just the flavor of the chocolate to shine. Manjari, Alpaco, Guanaja and Taino…" Ruth Atkinson Kendrick replied Nov 30, 2010 to Flavor blendings	2	Nov 30, 2010 Reply by Ruth Atkinson Kendrick
"I always use a strip of parchment to test for temper. Some use the tip of the knife." Ruth Atkinson Kendrick replied Nov 26, 2010 to The Three Temperature 'non' amigos....	1	Nov 26, 2010 Reply by Ruth Atkinson Kendrick
"Tony, I can confirm your intuition that ladles are a source of constant frustration…" Ruth Atkinson Kendrick replied Nov 24, 2010 to dipping machines...	14	Nov 27, 2010 Reply by Jeff Stern
"You may be getting over-crystallization of the chocolate. After about 10 minutes of…" Ruth Atkinson Kendrick replied Nov 21, 2010 to Problems with chocolate molds	7	Nov 23, 2010 Reply by Mark Hare
"Welcome to toffee Hell:-) Toffee starts to separate at around 250 degrees. I have tr…" Ruth Atkinson Kendrick replied Nov 12, 2010 to toffee (i know this is not chocolate, i figure somone has some experience)	5	Nov 13, 2010 Reply by Sebastian
"I ordered mine last week. I thought it wasn't shipping until December. Sure hope you…" Ruth Atkinson Kendrick replied Oct 14, 2010 to Another Great Book, Ordered mine just a minute ago....	14	Oct 14, 2010 Reply by Ilana

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1	melanger necessary?
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Ruth Atkinson Kendrick's Discussions (125)

"Thanks Kerry. I just ordered one."

"Bite the bullet and get a Savage. I have 3 of them and wouldn't use anything else. I…"

"Like Kerry, I am confused with your term Couveture chocolate. If it doesn't need te…"

"Dept of Ag tells me that I have to sell by weight, not piece. I get around this by…"

"I like just the flavor of the chocolate to shine. Manjari, Alpaco, Guanaja and Taino…"

"I always use a strip of parchment to test for temper. Some use the tip of the knife."

"Tony, I can confirm your intuition that ladles are a source of constant frustration…"

"You may be getting over-crystallization of the chocolate. After about 10 minutes of…"

"Welcome to toffee Hell:-) Toffee starts to separate at around 250 degrees. I have tr…"

"I ordered mine last week. I thought it wasn't shipping until December. Sure hope you…"

Member Marketplace

Promote TheChocolateLife

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Top Discussions

melanger necessary?

Emerging Chocolatier with questions.

Where to buy transfer sheets (USA)

Tempering Machine VS Melter

Weird Flavors and Inclusions in Chocolate